Whole Wheat Cinnamon Apple Pancakes Food

WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE

Steps:

• Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
• Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
• Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.

WHOLE-WHEAT APPLE PANCAKES

Steps:

• Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
• Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
• Place 2 pancakes on each plate. Drizzle with the syrup.
• Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

WHOLE WHEAT APPLE PANCAKES WITH BROWN SUGAR GLAZE

Steps:

• In a large bowl, stir together the flour, baking powder, salt and cinnamon. Pour in the milk, eggs and oil; stir just until smooth. Mix in the apple.
• Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side.
• To make the glaze, heat the butter in a heavy saucepan over medium heat. Stir in the molasses, brown sugar and vanilla. Serve warm spooned over pancakes.

CINNAMON APPLE PANCAKES

Steps:

• In a large mixing bowl, combine the butter, egg, milk and apple.
• In a separate bowl, sift together the flour, baking powder, cinnamon and sugar. Stir the flour mixture into apple mixture, just until combined (overmixing makes the batter tough!)
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Brown on both sides and serve hot with cinnamon syrup if you have it!

APPLE CINNAMON PANCAKES

Steps:

• In a large bowl, combine flours, baking powder, cinnamon and salt.
• In a separate bowl, whisk together eggs, milk, melted butter and brown sugar, pour over dry ingredients and add apples.
• Stir gently just until combines (a few lumps should remain).
• In a large non-stick pan over medium heat, melt a thin layer of butter or use cooking spray.
• Scoop about 1/3 cup batter per pancake into pan.
• Cook for 2 minutes or until bubbles break but do not fill in, turn and cook 1-2 minutes longer or until golden and puffed.
• Repeat with remaining batter.

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

WHOLE WHEAT CINNAMON APPLE PANCAKES

Steps:

• Combine first four ingredients in large bowl.
• Combine next four ingredients in separate bowl, and stir into dry ingredients just until moistened.
• Stir in chopped apple.
• Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray; turn when bubbles form on top and cook until second side is golden brown.

CINNAMON WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a seperate bowl.
• Add wet ingredients to dry, mixing until just combined and lumpy.
• Allow to rest for 10 minutes.
• Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
• Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
• Flip when the edges are stable and dryish looking (about1-2 minutes).
• Serve warm with your favorite toppings (ice cream is GREAT on these!).

WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

APPLE CINNAMON PANCAKES

Steps:

• Combine dry ingredients in a large bowl.
• Whisk remaining ingredients, in order given, in a separate bowl.
• Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
• Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
• Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
• Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
• Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.